Easy Restaurant Salsa

Favorite Easy Restaurant Salsa

I know this recipe by heart and will never forget it, it is that easy and good!

2 cans of diced tomatoes

1 can of pickled jalapenos 

1 bunch of green onions

1 bunch of cilantro

1 lime

1 avocado

Garlic salt

Blend together tomatoes, 3-5 jalapenos ranging from Medium-Hot, mix well in blender and add garlic salt to taste.  Dice cilantro, green onions and mix in without blending.  Pour into a bowl and add diced avocado on the top.  Juice lime on top of the avocado and lightly mix with a spoon.

Variation:

I use 5 roma tomatoes from the garden and it works well both ways canned or fresh.  I also like to add the yellow or white onion finely chopped and have also added a few seeds from the habanero pepper bush in the back.  I love avocado so when I eat most of it in every bite, I'll go back and add more!

Tortilla Espanola

(This recipe can be adjusted according to the size of your frying pan.  This is for a 12 inch pan.)

3 large potatoes, peeled and thinly sliced1 small onion, diced6 eggsSalt and pepper to taste 

Olive oil for frying (NOT vegetable oil)

Mostly cover the bottom of a frying pan in olive oil.  Heat on medium.  Add potatoes and onions.  Cook thoroughly and stir as needed with a spatula (20 min).  Add salt & pepper to taste.  Remove potatoes/onions from pan and put in a separate bowl.  Don't need to be super careful about draining potatoes well (of the oil).  Drain oil from frying pan, but don't wipe clean.  In another bowl, beat eggs until frothy.  Add eggs to potatoes.  Stir just til potatoes are coated.  Heat about a tbsp. more of oil on medium heat in frying pan.  Pour mix into frying pan.  Cook 3-4 min. on first side until eggs are mostly cooked.  Place plate over frying pan.  Here's the fun part!!!  Flip tortilla over onto plate and slide uncooked side back into pan.  Cook about 3 min or until tortilla is cooked through.  Slice into pie wedges.  Serve immediately.  Chill remaining tortilla and eat leftovers either chilled or reheated. 

Soft Pretzels

Makes 6 – 8 pretzels
Prep (30 minutes) + Cook (12 – 15 minutes)

We originally got this recipe from a bakery called Just Cakes in Bethesda, Maryland, where a friend learned to make gourmet pretzels, cookies and breads, in addition to cakes, during a summer cooking camp.

2 packages active dry yeast
1 ½ cups warm water
1 tsp. sugar
4 cups all-purpose flour (plus extra for the counter)
1 tsp. salt
1 egg
Mustard, honey mustard, or melted butter or Cheddar cheese for dipping

In a large bowl, dissolve the yeast in the water. Add the sugar. Let it stand for about 5 minutes. Stir in 2 cups of the flour followed by the salt and the remaining 2 cups of flour.

Preheat the oven to 425 degrees. Spread a thin layer of flour on the counter or a pastry board (or on individual cutting boards or baking sheets if you have many little bakers). Transfer the dough to the counter and knead it for about 10 minutes, or until it becomes elastic and shinier. (This can also be done in a mixer for 4 – 5 minutes but that takes away some of the fun.)

Divide the dough into 6 – 8 equal parts.  Stretch each part into a long thin rope, about 2 feet long and about ½-inch thick, and then twist them into a pretzels shape (or whatever shape you like).

Place the pretzels a baking sheet lined with parchment paper. Make an egg wash by beating the egg with 2 tsp. of water. With a pastry brush, brush the surfaces of the pretzels with the egg wash.

Bake them for 12–15 minutes until they are golden brown.

Brush them lightly with butter.  Sprinkle them with a little kosher or sea salt or cinnamon and sugar, if desired.

Rich and Creamy Tomato Basil Soup

I made this amazing recipe last night and am thrilled it turned out so good!  

It's also delicious with a pastry puff added on top. 

Now I don't have to go to my favorite Italian restaurant for my favorite soup!!

4 tomatoes, seeded and diced (if you don't use the freshest tomatoes it is best to use 2 cans of diced tomatoes)
4 c. tomato juice
14 leaves of fresh basil
1 c. heavy whipping cream
1/2 c. butter
salt and pepper to taste

Place tomatoes and tomato juice in a stock pot over medium heat.  Simmer for 30 minutes.  Puree the tomatoe mixture along with the basil leaves, and return the puree to the stock pot.  Place the pot over medium heat, and stir in the heavy cream and butter.  Season with salt and pepper.  Heat, stirring until the butter is melted.  Do not boil.

Popovers

We love making these... they're great lightly buttered with jam or cinnamon and sugar or a great addition to soups and stews!

Not to mention how easy these are to make!!

2 eggs

1 c. flour

1 c. milk

1/2 tsp. salt

popover pan

Preheat oven to 450 F. Grease six 6 oz. popover cups. (It's the best putting a dab of butter in each cup and putting the pan in the oven just to melt the butter)  In medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to over beat.  Fill cups half full.  Bake at 450 F. for 15 minutes.  Decrease oven temperature to 350 F. and let it bake for an additional 15 minutes.  Carefully puncture the tops with a fork and immediately remove from cups and serve hot.

I have made these using a muffin tin back in law school, they just come out smaller and may not rise as much.  Still yummy!

Easy Scones

Fried Scones!

Bread Dough – I like to use Rhodes Rolls. I zap them in the microwave for a quick thaw.
Oil – I use canola oil
toppings – cinnamon, sugar, jam, syrup, etc.

Pour 1 inch of oil into a frying pan set to medium heat. (A tip for knowing when your oil is ready: tear off a tiny piece of bread and when it floats to the top and has bubbly sides it’s ready. You don’t want it sinking to the bottom.) Now stretch out your dough as far as it will go. Now cook about 1-2 minutes per side, watch these, they can burn fast. Then using tongs, place them on plate with paper towels to soak up any excess oil.

Spinach Artichoke Dip

This is so yummy and it's perfect for game day!

1 c. canned artichoke hearts or 1 c. frozen artichoke heart, chopped

8 0z. cream cheese

1/2 c spinach, chopped

1/2 c parmesan cheese, grated

1/2 tsp. red pepper flakes, crushed

1/4 tsp. salt

1/8 tsp. garlic powder

pepper

chips or crackers

Cracker, chips or toasted bread

Preheat oven to 350 F.  Boil spinach and artichoke hearts in a cup of water in small saucepan over medium heat until tender, about 10 minute. Drain. Heat cream cheese in small bowl in microwave set on high for 1 minute. Add spinach and artichoke hearts to the cream cheese and stir well.  Add remaining ingredients to the cream cheese and combine.  Sprinkle extra cheese on the top and bake until cheese melts and becomes bubbly. Serve hot.

Hummus

We love this stuff!

1 (16 oz.) can garbanzo beans (saving 2 tbsp. of the liquid from can)

1 lemon, freshly squeezed or 3 tbsp. lemon juice

1-3 garlic cloves, minced

1 tbsp. extra virgin olive oil

salt and pepper to taste

Combine beans, lemon juice, garlic and olive oil in a blender or food processor and blend ingredients together.  Add salt and pepper and sprinkle with paprika and parsley.

Make a small basin in dish with spoon and garnish with a few beans, paprika, parsley and pour in a little extra olive oil.  Cayenne is also delicious sprinkled in lightly with the paprika.

Rosemary Dinner Rolls

Truly Heaven Sent!

Frozen, unbaked dinner rolls

Butter, melted

Rosemary, coarsely chopped or dried

Coarse sea salt

Spray iron skillet or pyrex pan with cooking spray (we use extra virgin olive oil pam).  Place frozen rolls in the skillet, leaving some room for rolls to rise for several hours.  After rising, brush rolls very gently with melted butter (or olive oil).  Sprinkle chopped rosemary onto rolls.  Brush with additional butter (or olive oil).  Sprinkle with coarse sea salt.  Bake according to roll package instructions.  Usually 400 F. for approx 15 minutes, until rolls are a deep golden brown on top.

We have also done a variation of this recipe with cinnamon and sugar and it was fantastic!

Garlic Bread

My sister Renee gave me this recipe!

1 cube butter, softened
2 cloves garlic, pressed
3 T freshly shredded Parmesan cheese
2 t freshly finely chopped parsley

mix all together and spread on good fresh french bread or baguette, toast bread under broiler until golden brown :)

Hot Salsa

Eric's Hot salsa!

1 bunch of cilantro

2 cloves of garlic, minced

2 serrano chili peppers, *diced

3 jalapeno peppers, *diced

1 yellow onion, diced

1 lime

1/2 tsp. salt

5 roma tomatoes, chopped

1 can diced tomatoes with jalapenos

Rinse cilantro, take off leaves and chop. Add finely minced garlic, peppers, onion and mix. Squeeze in lime juice and mix in salt. Add neatly diced tomatoes. Mix well and refrigerate.

*Wear plastic gloves while chopping and do not touch eyes while working with peppers. Discard the seeds.

Bruschetta al Pomodoro

These are an all time favorite of mine!  It's also a great addition to spaghetti dinner!!

1 french baguette, sliced at an angle

3-4 tomatoes, diced

3/4 c. basil, chopped (purple basil works great too and has beautiful presentation)

1 lg. clove garlic, minced

1/4 c. extra virgin olive oil

2-3 tbsp. aged balsamic vinegar

parmesan, freshly grated

salt

Preheat oven to 350 F. Very lightly brush baguette slices with oil on the tops. Sprinkle a tiny amount of parmesan on all the slices and bake 3-5 minutes. In a large bowl, combine tomatoes, basil, garlic, oil, balsamic and salt to taste. Mix gently. Spoon tomato mixture on the hot sliced baguette and serve right away!

Easy Pasta Salad

I got this recipe from my dear sister-in-law, Ginger, and it has become a party favorite!  I have made many variations of the salad but think this variation is the best below.  

1 bag of pasta ( macaroni or curly noodles)
Broccoli
Cauliflower
1 large can olives
Cherry tomatoes
1 block of cheese cubed
2 bottles of Italian dressing (the secret is to use the Good Seasons packets )
Salt
Pepper
Onion Powder

Chop vegetables while pasta is cooking. Rinse pasta with COLD water and mix everything together, except 1/2 bottle of dressing. Refrigerate, then add the dressing. Enjoy

Blueberry Muffins

These will get your party started!

1/2 c. butter

1 c. sugar

2 eggs

1/2 c. milk

2 c. flour

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1 tsp. cinnamon

2 c. blueberries, fresh or frozen

Beat together the butter and sugar. Mix in the eggs and milk. Combine all of the dry ingredients in a seperate bowl before adding to the butter mixture. Once everything is mixed together, carefully fold in the bluberries. Spray muffins tins with non-stick cooking spray and fill about 2/3 full with batter. Sprinkle sugar over the tops of the muffins before putting them in the oven. Bake at 375 F. for about 20 minutes

Shrimp Ceviche

Inspired by my favorite little fish market on the San Diego Bay.

12 oz. shrimp in shell (16) (I use precooked most of the time)

3/4 c lime juice

1/2 c. olive oil

1 jalapeno, finely chopped, seeded and rinsed

1 tbsp. ginger, freshly grated

1/4 c. red onion, finely sliced

1/4 c. cilantro
1/4 tomato, chopped (I don't use these in my ceviche unless if it's on top with avocado)

1 avocado, diced

salt and pepper and honey to taste

baked corn tortilla chips

In a pot, boil the shrimp until pink. Remove from heat, strain, and cool down by running them under cold water. In a large bowl, mix lemon juice, olive oil, jalapeno, onion, cilantro, salt and pepper until honey dissolves. Add the shrimp to the marinade and let the flavors blend together in the fridge for about 30 minutes. Distribute shrimp among 4 serving bowls. Top with avocado. Serve with tortilla chips and salsa on the side.

*Always be careful when using hot peppers. Wear gloves.

Insalata Caprese

We love the insalata caprese salad!

4 tomatoes, sliced

1/2 pound fresh mozzarella cheese, sliced

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 tbsp. extra virgin olive oil

1/2 c. fresh basil

Arrange 4 tomato slices and 2 mozzarella slices on 6 salad plates. Sprinkle evenly with salt and pepper; drizzle with olive oil. Top evenly with basil.

(Fresh mozzarella cheese is packed in water. It has a softer texture and a sweeter, more delicate flavor than the regular part-skim mozzarella that is more commonly used in cooking for superior melting qualities.)

Serves 6